Superfood salad with a piri-piri dressing

A nutty quinoa salad topped with pork and drizzled with a spicy piri-piri dressing.

By Matt Tebbutt

From Saturday Kitchen

Ingredients

For the superfood salad

200g/7oz quinoa, rinsed

300–350 ml/18fl oz chicken stock

2 x 250–300g/7–10½oz pork shoulder steaks, ideally Secreto Ibérico

olive oil, for brushing

50g/1¾oz kale, shredded

100g/3½oz tinned chickpeas, drained

75g/2½oz blanched hazelnuts

75g/2½oz blanched almonds

For the piri-piri dressing

3 tbsp olive oil

3 garlic cloves, finely chopped

2 tbsp fresh oregano, leaves removed and finely chopped

¼ tsp English mustard powder

pinch ground coriander

200g piri-piri sauce

1 tbsp sherry or red wine vinegar

To serve

40g/1½oz sunflower seeds

20g/¾oz sesame seeds

40g/1½oz pumpkin seeds

Method

Put the quinoa and stock in a large saucepan and cook according to the packet instructions. Drain and leave to cool.

Heat a griddle pan over a medium heat. Brush the pork steaks with the oil and griddle in the hot pan for 8–10 minutes on each side, depending on thickness, or until cooked through. Leave to cool before slicing.

Add the kale, chickpeas and nuts to the cooked quinoa and mix well.

To make the dressing, heat the oil in a medium saucepan and cook the garlic for 1–2 minutes. Add the oregano, mustard powder, coriander, piri-piri sauce and sherry and cook for a further minute.

To serve, toast the seeds in a hot, dry frying pan for 2–3 minutes, stirring continuously.

Put the quinoa on a serving plate and top with the sliced pork. Drizzle with the dressing and sprinkle with the seeds.